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Raspberry Custard Kuchen

This fancy custard dish can be served for breakfast or dessert. A mixture made of flour, salt and heavy cream is pressed into the bottom of a baking dish. Sugar and additional flour are combined and sprinkled over the crust. Then raspberries are arranged over the crust. A custard mixture is made with sugar, flour, eggs, heavy cream and vanilla. The custard is poured over the raspberries. After baking this raspberry dish can be served warm or cold.
Course Breakfast
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12 people

Ingredients

  • 1 ½ cups AP flour divided
  • ½ tsp salt
  • ½ cup cold butter
  • 2 tbsp heavy whipping cream
  • ½ cup sugar

Filling:

  • 2 cups fresh raspberries
  • 1 cup sugar
  • 1 tbsp AP flour
  • 2 large eggs beaten
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract

Instructions

  1. In a bowl, combine 1 cup flour and salt; cut in butter until mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9 inch baking dish. Combine sugar and remaining flour; sprinkle over crust.
  2. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
  3. Bake at 375 F for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

Recipe Notes

Picture shows raspberries placed standing up on top of crust.